Completely updated, this broad-based introductory level textbook covers
the key concepts and practical technologies to slow the deterioration of
harvested produce, including handling, packaging, transport, temperature
management and the control of pests and diseases. The book retains the
high quality color section and the content has been revised to reflect
up-to-date information on the key issues of effective postharvest
handling.
New to the sixth edition:
- Discussion of issues important to consumers and the impact of trends
in convenience marketing on the quality of fresh-cut produce
- Coverage of sustainability in terms of both energy used by
technologies and non-synthetic disease and pest control systems
- Greater consideration given to pre-harvest factors that influence
quality
- Additional information about the health benefits of plant antioxidant
properties and a discussion of "superfoods."
This new edition is an invaluable resource for students of horticulture,
plant physiology and food science, and industry personnel involved with
the transportation, warehousing, marketing and retailing of fresh
produce.